INGREDIENTS
1
Romaine heart
5
Asparagus spears
1/2
Fennel, bulb
1 handful
Pea shoots
1
Pear
5
slices Pickled beets
2 tbsp
Champagne vinaigrette
2 tbsp
Honey
1 tsp
Mustard
1/2 tsp
Pepper
1 tsp
Salt
1/4 cup
Apple cider vinegar
1/4 cup
Olive oil
2 tbsp
Sunflower seeds
2 tbsp
Goat cheese
1/2 cup
Champagne